No-Bake Peanut Butter Cheesecake

Bursting with all natural peanut butter and an abundance of cream cheese, this perfectly decadent, no-bake peanut butter cheesecake will be your go-to when you need a dessert with no oven time.

Course: Dessert, no bake, Snack

Cuisine: American

Keyword: cheesecake, chocolate, no bake, peanut butter

Servings: 12

Ingredients

For the Crust:

30 Double Stuff Oreo Cookies (with fillings)
½ Cup Salted Butter, melted

For the Filling:

24 Ounces Cream Cheese, softened to room temperature
2 Cups Powdered Sugar, sifted
½ Cup Creamy Unsweetened Peanut Butter
1 Tablespoon Pure Vanilla Extract
1 Cup Heavy Cream, whipped to stiff peaks

For the Ganache:

½ Cup Semisweet Chocolate Chips (milk or dark would work too, along with dairy free)
¼ Cup Heavy Cream

For the Peanut Butter Whipped Cream:

½ Cup Heavy Cream
2 Tablespoons Creamy Unsweetened Peanut Butter
2 Teaspoons Powdered Sugar

Instructions

To make the crust:
If you have a medium to large food processor, it is easy to combine the ingredients into the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into crumbs. Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Into your bowl of Oreo crumbs (or into your food processor) add the melted butter. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). Press the crust into a 9” spring foam pan. Set aside while you make the filling.
To make the filling:
In a medium bowl, beat the heavy cream on medium to high until stiff peaks form, 2-3 minutes. Set aside while you make the cream cheese mixture.
Sift the powdered sugar.
Blend the cream cheese with a standing or hand mixer until smooth, about two minutes. Slowly add the powdered sugar until fully incorporated, about 30 seconds. Add the peanut butter and vanilla. Mix well. Fold the whipped cream into the cheesecake mixture until combined, about 30 more seconds.
Spread the cheesecake into the prepared crust pan and refrigerate 3-4 hours or overnight.
To make the ganache:
Heat the heavy cream on high in the microwave for one minute, or warm on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove cream. Add the chocolate chips and let it sit for 5 minutes. Whisk well until smooth. Pour the ganache over the chilled cheesecake, and with a spatula, gently spread evenly over the top. Refrigerate for 30 minutes before serving to allow the ganache to set.
For the whipped cream:
While the ganache is setting up, make the peanut butter whipped cream. Combine the heavy cream, peanut butter, and sugar. Whip on high until stiff peaks form, about 1-2 minutes. Pipe or spread onto the cheesecake. Top with beautiful chocolate curls if desired (they are quite easy and look so lovely on many different desserts!). Serve immediately. Store any leftovers in the refrigerator for four days. Best stored without the whipped cream.

Notes

See blog for dietary subs on dairy and gluten.